We use eggs in many recipes. They are a staple in the kitchen.
An egg can be cooked alone - boiled, poached, fried, scrambled.
Or used as an ingredient in cakes, pastries and cakes.
alternatively, you can make an egg to thicken sauces or to air in the courts.
The egg is truly amazing. And without them - our menu would be tedious.
But much is known about the egg?
The odds are good that you never eventhought. Now is the time.
The most important aspect of the egg - is air content. (I bet you thought of telling the shell).
The first of which, the egg has no air inside a small air bubble. However, since the shell is porous, allowing air to penetrate. And over time, the air moves into the egg and the bubble grows.
With the increase this cushion of air, moisture evaporates into the egg. Just as the eggWith age, the yolk is flatter and less awkward and white separates and spreads.
And all this impact on the cuisine. Depending on how you intend to use the egg determines how to use a fresh egg.
If an egg frying bigger, you end up with a flat 'pancake' instead of a normal egg turn.
Be to separate the more stale egg is more fragile and difficult.
That fresh egg that has an oppositedense and hard inner skin. This makes peeling the shell of the egg very frustrating. Relaxed with the aging of the egg, the skin much easier to peel the shell.
If you are lucky enough to have your hens, you know, how old are the eggs. But what if I buy it?
The easiest way to tell how old an egg, the egg is placed in a bowl with water.
If it sinks and lies in a horizontal position - very cool.
If it sinks, buttilts slightly - about 1 week old.
If it sinks, but vertically - older, stale.
But if it floats - and is the eighth to break out of the shell.
Some people prefer the white and brown eggs. But they are the same nutritionally.
The yolk also vary in color depending on the diet of the hen.
Find breaking eggs in the kitchen? Now, follow these simple steps to get perfect eggs.
Use 2-week-old eggsand ensure that they are at room temperature. Making a pinprick in the end, rounded egg dish - which can spiral out of steam that might build.
Use a pot as small as possible, so the eggs fit snuggly - you do not want too much space otherwise they may blow and crack.
Bring to a boil, but not limited to simmer to boil vigorously. Follow these tips and the eggs do not crack.
Thus, for use as an egg frying and poaching fresh aspossible. When to separate the recipe calls for eggs, use eggs as well. But if you want to peel easily use older eggs. And when it comes to scrambling, preferably fresh, but the old will be done.
Happy Cooking Egg
Lisa "The Crock Cook"
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